Ingredients

• 8 passion fruit
• 50ml/2fl oz double cream
• 3 tbsp caster sugar
• 2 free-range egg yolks
• 1 leaf gelatine
• soaked in cold water
• 1 free-range egg white
• 200ml/7fl oz whipping cream
• whipped to soft peaks
• 1 ready-made sponge cake
• 4 passion fruit
• 20g/¾oz caster sugar
• 3 tbsp water
• 1 leaf gelatine
• soaked in cold water
• 3 passion fruit
• 3 satsumas
• peeled and segmented
• 3 tbsp orange liqueur

Directions

• For the delice
• scoop out the flesh from eight passion fruit
• place into a food processor and blend until the seeds become well pulped. Pour the juice through a fine sieve into a small saucepan
• squeezing out as much of the liquid as possible. Discard the seeds.
• Add the double cream and two tablespoons of the caster sugar. Place over a medium heat and bring to the boil
• then reduce the heat to simmer until the sugar has just melted.
• Place the egg yolks into a clean bowl and add the hot passion fruit mixture
• whisking constantly.
• Return the passion fruit mixture to the saucepan and cook for one minute
• or until just thickened.
• Add the soaked gelatine leaf and stir well to dissolve
• then remove from the heat and allow to cool.
• Meanwhile
• in a separate clean bowl
• whisk the egg white with the remaining tablespoon of sugar
• until soft peaks form when the whisk is removed.
• Place the whipped cream into a clean bowl. Add the cooled passion fruit mixture and gently fold together to vreate a mousse.
• Add the beaten egg white and fold into the cream mixture.
• Cut six rounds from the sponge cake using six 7.5cm/3in chefs' rings
• leaving the sponge at the bottom.
• Spoon in the mousse to fill each chefs' ring to just below the top
• then place into the fridge to chill for 1-2 hours.
• For the topping
• scoop out the flesh from four passion fruit and pour through a sieve into a small saucepan
• squeezing out as much of the juice as possible.
• Add the caster sugar and water to the pan and place over a medium heat. Bring to the boil
• then simmer until the sugar has dissolved.
• Add the gelatine leaf and stir to dissolve. Remove the pan from the heat and allow to cool.
• Remove the mousses from the fridge and carefully pour the passion fruit sauce over the top of the mousse
• filling to the top of the rings. Return the rings to the fridge to cool for 30 minutes
• or until the topping has set.
• For the satumas
• scoop the flesh from three passion fruit into a clean bowl. Add the satsuma segments and orange liqueur and stir gently.
• To serve
• place each delice into the centre of a plate. Use a mini-blowtorch to loosen the chefs' rings around the delice
• then remove the ring. Spoon the satsumas around and serve.